Pumpkin Pecan Pie

Line pie pan with your favorite pie crust.

Combine:

2/3 cup chopped pecan

1/3 cup brown sugar

2 Tbs. butter

*Mix together all above ingredients and layer bottom of pie shell

Combine:

2 eggs

1/4 tsp. ginger

1/4 tsp nutmeg

1 tsp. cinnamon

2/3 cup brown sugar

15 oz. can pumpkin

1/4 cup evaporated milk

*Mix together and pour over pecan layer

Bake Pie for 15 mins. on 425 degrees. Then turn down to 350 degrees for 40 mins.

Creamy Cheesy Potatoes

(original recipe source)
These potatoes will rock your world!

CREAMY CHEESY POTATOES

About 5 – large potatoes

*enough to fill a 9×13 glass baking dish

1 pint whipping cream- 2 cups

Salt and Pepper

2 tsp. Parsley flakes

2 cups grated cheddar cheese

Directions:

Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle type of thin!)

Pour all of the cream over the top of the fries. Salt and pepper them generously. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!

Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender. Place your oven rack in the middle of the oven. During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.

Brown Sugar and Balsamic Glazed Pork Loin

(image and recipe source)

Ingredients

1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Shelly's Homemade Granola

4 c. rolled oats
1 c. whole almonds
1 c. pecan pieces
1/2 c. wheat germ
1/2 c. shredded coconut
4 Tbsp brown sugar
1/2 tsp. cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/3 c. vegetable or olive oil
1/3 c. good honey
1/3 c. apple juice or apple cider
1 c. dried cranberries

Heat oven to 350º. In a large mixing bowl, stir together the oats, nuts, wheat germ, coconut, brown sugar, cinnamon, nutmeg and salt. Whisk the oil, honey, and apple juice in a small bowl.

Pour the liquid mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Spread onto a large sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, around 20-30 minutes, depending on your oven.

Remove granola from the oven and allow to cool completely, stirring occasionally. Add cranberries. Store cooled granola in an airtight container.